Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
About a year ago, I was looking for cool veggies to use for garnish in the summer, when herb flowers are past their prime. I discovered purslane at the Santa Monica Farmers Market, and had to buy the weed-like succulent because it just looked so awesome. Little did I know that it also tastes exactly how I'd hope succulents would taste: a little earthy, a little peppery, very herbaceous, and with a crunchy pop. I love to put them on everything come summertime: swap it for lettuces in salads, cover your avo toasts, and even try sauteeing it!
1 c greek yogurt
2 Tbs freshly squeezed lemon juice
1 ea garlic clove
⅓ c purslane, picked
2 ea persian cucumbers
1 Tbs mint, chiffonade
1 tsp kosher salt
1. Pick purslane leaves, and if they are very large, chop roughly.
2. Grate cucumbers on the big holes of a box grater, then transfer to a sieve or cheesecloth and squeeze excess water out.
3. Chiffonade or finely chop mint, and use a microplane to grate the garlic clove.
4. Combine all ingredients in a bowl, and adjust seasoning to taste.